Steak Night Every Night Box

Make every night a steak night

  • Grass-fed British beef
  • Hand-prepared in our Aberdeenshire butchery
  • 10 of our best-selling premium steaks
  • Code: D5353
  • Price per kg:
  • Item weight:
  • Servings: 10
Box Contains:
  • 2 Sirloin Steaks, 190g each
  • 2 Ribeye Steaks, 220g each
  • 2 Centre Cut Fillet Steaks,150g each
  • 2 T-Bone Steaks, 370g each
  • 2 Extra Trimmed Rump Steaks,150g
 
£103.00

Treat yourself to a luxury steak night any night of the week with our hand-picked selection of rich, juicy steak. Prepared by hand from our finest grass-fed British beef, then expertly matured for a minimum of 28 days, these are the same steaks enjoyed at premium restaurants and hotels - including some with Michelin Stars.

With our award-winning Sirloin, Ribeye and exquitely tender Centre Cut Fillet Steaks, deliciously juicy Rump Steaks and big, thickly-cut T-Bone Steaks, you can relax knowing that you're serving the very best.

Why wait until the weekend to enjoy a delicious steak night?

Cooking Instructions:
 
Sirloin Steak
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 1-1½ minutes per side, rest for 6 minutes
Medium: 2-3 minutes per side, rest for 4 minutes
Well Done: 3½-4 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Ribeye Steak
Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Centre Cut Fillet Steak
Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 4-5 minutes per side, rest for 6 minutes
Medium: 5«-6 minutes per side, rest for 4 minutes
Well done: 7-7« minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Cooking appliances vary in performance, these are guidelines only.
T-Bone Steak
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Heat the oil in a large frying pan, over a high heat. Pan fry: cook the steaks to your liking following the recommended times.

Rare: 1½-2 minutes per side, rest for 6 minutes
Medium-Rare: 2-2½ minutes per side, rest for 5 minutes
Medium: 3-3½ minutes per side, rest for 3 minutes
Well Done: 4½-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Low temperature: Preheat the oven to 80°C and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 2-3 minutes, until nicely caramelised.

Season the meat well and set it on the preheated roasting tray. Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C.

Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 60-90 minutes. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it's as simple as that. No need to rest - slice and serve straight away.
Extra Trimmed,Rump Steak
Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 4-4½ minutes per side, rest for 6 minutes
Medium: 5-5½ minutes per side, rest for 4 minutes
Well Done: 6-6½ minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Cooking appliances vary in performance, these are guidelines only.
Ingredients:
 
Nutritional Information
 
(Typical per 100g)

Sirloin Steak
  • Energy: 841 kJ/201 kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Ribeye Steak
  • Energy: 1052 kJ/253 kcal
  • Fat: 19.8g, of which Saturates: 8.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • Salt: 0.13g

Centre Cut Fillet Steak
  • Energy: 757 kJ/181 kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

T-Bone Steak
  • Energy: 791 kJ/189 kcal
  • Fat: 8.7g, of which Saturates: 3.7g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 26g
  • Salt: 0.17g

Extra Trimmed Rump Steak
  • Energy: 726 kJ/174 kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g

Storage
 

Frozen-iconFrozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours